By Christian Teubner, Annette Wolter
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25. The best compliment for a cook... ” Or speechlessness. Or, in some cultures, a belch. 26. Eat. Just as a good writer must read, a good cook must eat. Know the experience of receiving and consuming food at least as well as you know the experience of preparing and serving it. Frvjqnfou 27. Nothing about a kitchen should be dark. The presence of heat and sharp objects argues against it, as does the need for spotlessness. Also, light is appropriate to the place that signifies life, energy, and sustenance.
Dppljoh 20. Please, PLEASE slow down. To save time, avoid injuries, and do better work, don’t rush. No frantic action. First, master your craft, then earn speed as the external expression of internal fluency. 21. Above all, do no harm. Primum non nocere. As both Curnonsky, the “Prince of Gastronomy,” and the great Alice Waters admonish: let things taste of what they are. Know the product and let it be. 22. Dare to do less. Do not pull every trick from your toque when you cook. There is a time and a place for every technique, flavor combination, ingredient, and plating style.
Long sleeves. Hair pulled back and covered. Rings off. Professionals do not wear those double–breasted white jackets merely to resemble members of a brigade; protection from burns and cuts is essential. 33. Carry two towels. One for each hand. Not primarily to wipe smudges and spills, but to pick up hot things safely. (See also 93. ) 34. Do not wear perfume or cologne while you cook. Anything that inhibits or distracts your senses is inappropriate in a kitchen. Banish fragranced candles, counter sprays, soaps, and lotions.